Cinco De Mayo, Carne Asada Recipe

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner, while chuck steak is more affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more economical.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: green bell pepper

Banana peppers are milder, while green bell peppers are less expensive.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: pita bread

Lettuce wraps reduce carbs, while pita is a budget-friendly alternative.

Prepare two separate marinades: one with pickled jalapeños for a spicy version and one with mild pepper rings for a mild version.

Use about 1.5 to 2 lbs of carne asada meat, such as top round or tri-tip, depending on what's available.

Pound the meat using a meat tenderizer to help with flavor absorption.

Season the meat with black pepper and oregano, rubbing it in well.

Place the seasoned meat into a Ziploc bag.

Add one beer to the bag along with the pickled jalapeños or mild pepper rings and some chopped onions.

Marinate the meat in the fridge for 1 hour.

Prepare a medley of chopped white onion, red onion, and green onion, ensuring the knife blade is wet to avoid tears.

After marinating, remove the meat from the bag and cut it into squares.

Rub the meat with garlic salt and minced garlic before cooking.

Heat a flat iron grill with a little olive oil and add the meat, cooking it at high temperature.

Cook the meat for 5-7 minutes until it reaches an internal temperature of at least 125°F.

Cooking Techniques

Equipment Needed

Spice Level: